Nutrition Chap 1 And 3

Front 1

Nutrition:

Back 1

Science that studies food and how food nourishes our bodies and influences our health.

- one of the several factors contributing to health

Front 2

Obesity:

Back 2

- significantly affected by nutrition and activity
- regularly consuming foods that are high in total energy, fat
- low in fibre, fruits, vegetables and whole grains

- accompanying disease: heart disease, diabetes, some cancer

Front 3

Under nutrition:

Back 3

a diet that lacks energy or specific essential nutrients

Front 4

Essential nutrients:

Back 4

- nutrients that must come from food or nutrient supplements because they are not manufactured by the body at all, or in not in amounts that meet the body's need

Front 5

Over nutrition:

Back 5

A diet that has an imbalance of fats, carbs, or proteins or simply too much energy

Front 6

malnutrition

Back 6

any condition associated with under or over nutrition

Front 7

What are the 6 classes of nutrients? Which are inorganic, which organic?

Back 7

1. Carbs o
2. Lipids o
3. proteins o
4. vitamins o
5. minerals i
6. water i

Front 8

What are nutrients?

Back 8

Chemicals in foods that are critical to human growth and function

Front 9

Macronutrients: name them?

Back 9

- our bodies need in relatively large amounts to support normal function and health
- carbs, fats, protiens

Front 10

How are energy units expressed? Describe. How many do fats provide vs. carbs and protein / gram?

Back 10

kilocalorie (kcal)
Kilojoules (kJ)
Fats:9 Kcal (37 kJ)
Carbs and pro: 4

Front 11

Kilocalorie:

Back 11

amount of energy required to raise the temperature of 1g of water by 1oC.

Front 12

Diseases in which nutrition plays some role?

Back 12

- osteoporosis
- osteoarthritis
- some cancers

Front 13

Disease in which nutrition plays a strong role?

Back 13

- type 2 diabetes
- HD
- high BP
- Obesity

Front 14

Disease caused by nutritional deficiencies or toxicity's

Back 14

- pellegra
- scurvy
- iron deficiency anemia
- other vitamin and mineral deficiencies
- nutrient toxicity's

Front 15

Carbs:

Back 15

- primary fuel source
- brain and physical exercise
- rice, wheat, veggies, fruits, legumes, milk, seeds, nuts
- dietary fiber: functional role in intestine

Front 16

Lipids:

Back 16

- diverse group
- insoluble in water
- phosopolipids, triglycerides, sterols
- pack tightly due to less oxygen
- at rest and low intensity
- butter, lard, oils
- cholesterol

Front 17

Protein:

Back 17

- nitrogen
- amino acids make them up
- not a primary energy source
- build new cels and tissues,

Front 18

Vitamins:

Back 18

Organic compounds that assist us in regulating our bodies processes
- micronutrient

Front 19

Which Vitamins are fat- soluble?
What does it mean?

Back 19

A,D, E, K
- soluble in fat
- stored in the body
- toxicity can occur from consuming too much

Front 20

Which Vitamins water soluble?
What does it mean?

Back 20

C, B
- not stored in body
- excess in urine
- only toxic if over supplemented

Front 21

Minerals:

Back 21

- inorganic substances that are not broken down during digestion and absorption and are not destroyed by heat or light
- assist in regulation of many body processes and classified as major or trace.
- ex: sodium, potassium, Calcium, Mg, Fe

Front 22

Major Minerals:

Back 22

- Need more than 100 mg/ day
- Amount in body greater than 5 g
- Ca, P, Mg, Na, Ka, Cl, S

Front 23

Minor Minerals:

Back 23

- less than 100 mg a day
- amount less than 5 g
- Fe, Zn, Cu, Ma, Se, I, Fl, Cr, molybdenum

Front 24

Why is water so important?

Back 24

- proper balance of fluid inside and outside our cells
- regulation of nerve impulses, muscle contractions, nutrient transport
- excretion of waste

Front 25

Dietary Reference Intakes:

Back 25

DRIs
A set of nutrition reference values for canada and US that applies to healthy people

Front 26

Estimated Average Requirement:

Back 26

EAR
- average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group

Front 27

Recommended Dietary Allowance:

Back 27

RDA
- Average daily nutrient intake level that meets the nutrient requirements of 97% to 98 of healthy people in a particular life stage and gender.

Front 28

Adequate Intake:

Back 28

AI
- recommended daily nutrient level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people

- when RDA cannot be determined

Front 29

Tolerable Upper intake Level:

Back 29

UL:
- highest average daily nutrient level likely to pose a risk of adverse health effects to almost all individuals in a particular life stage and gender group

Front 30

Estimated Energy Requirement:

Back 30

EER
- average dietary energy intake that is predicted to maintain energy balance in healthy reference adults.

Front 31

Acceptable Macronutrient Distribution Ranges

Back 31

(AMDR)
- ranges of intakes for energy sources associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients.

Front 32

Registered Dietitian:

Back 32

- health professional
- Bacherlor's degree in foods and nutrition
- after they complete dietetic internship or practice experience.
- most complete Canadian Dietetic Registration Exam

Front 33

Nutritionist:

Back 33

- different across all provinces

Front 34

Professional with an advanced degree in nutrition:

Back 34

- not all RDs
- may have good info, but not qualified to provide counseling

Front 35

MD:

Back 35

- licensed to practice
- may only have limited experience
- may refer you to RD

Front 36

START OF CHAP 3:
3 reasons we eat:

Back 36

–Energy for body processes
–Heat for body temperature regulation
–Building blocks for growth and maintenance of body tissues

Front 37

Why do we succumb?

Back 37

- food stimulates our senses.
- Visual appeal
- Smell (when were sick not as much)
- Texture
- taste

Front 38

Psychosocial factors that arouse appetite: (2)

Back 38

Appetite
Hunger

Front 39

Appetite:

Back 39

psychological desire to eat certain foods.
- aroused by environmental cues
- usually not related to hunger

Front 40

Hunger:

Back 40

physiological sensation that prompts us to eat.
- sometimes the two overlap

Front 41

Satiety

Back 41

the feeling of being full.

Front 42

Social cues and environmental:

Back 42

- appetite often realated to holidays or events
ie; baseball games, movies
-

Front 43

What signals prompt us to eat?

Back 43

Hypothalamus: triggers hunger by integrating signals from nerve cells throughout our bodies
- specialized cells lining the stomach and small intestine perceive whether these organs are empty or distended and send signals

Blood glucose: when the levels fall, insulin and glucagon levels change.

Front 44

Hormones:

Back 44

chemical messengers that are secreted into the blood stream in response to a stimulus or signal by one of the many glands of the body. acts remotely

Front 45

Satiety value in diff foods:

Back 45

- protein very high,

fats as well
- carbs low

- bulk
- liquid vs. solid

Front 46

What are the three processes in food digestion?

Back 46

1.Digestion
2.Absorption
3.Elimination

Front 47

Digestion (2 kinds):

Back 47

the process of breaking large food molecules down to smaller molecules.

Mechanical digestion: the physical breakdown of food.
–Chemical digestion: enzymatic reactions that break down large food molecules.

Front 48

Absorption:

Back 48

process of taking these products of digestion through the wall of the intestine for entry into the bloodstream or lymph system

Front 49

Elimination

Back 49

process by which the undigested and unabsorbed portions of food and waste products are removed from the body

Front 50

Gastrointestinal tract facts:

Back 50

- where all these processes happen
- long, muscular tube, 4.5 m in length. mouth to anus

Front 51

Cephalic:

Back 51

earliest phase of digestion in which the brain thinks about and prepares the digestive organs for the consumption of food

Front 52

Mouth: what process, enzymes?

Back 52

Chewing is the mechanical digestion that breaks food into smaller pieces
–Some chemical digestion takes place
•Salivary amylaseis an enzyme produced by the salivary glands that begins the chemical digestion of carbohydrates.

Front 53

epiglottis

Back 53

covers the opening to the trachea during swallowing.

- normally open allowing us to breath
- as food bolus moves down, brain sends signal to close epiglottis

Front 54

epiglottis

Back 54

covers the opening to the trachea during swallowing.

- normally open allowing us to breath
- as food bolus moves down, brain sends signal to close epiglottis

Front 55

esophagus

Back 55

Food travels from the mouth to the stomach through this

-

Front 56

esophagus

Back 56

Food travels from the mouth to the stomach through this

-

Front 57

Peristalsis

Back 57

muscular contractions moving food through the GI tract.

Front 58

Peristalsis

Back 58

muscular contractions moving food through the GI tract.

Front 59

gastroesophageal sphincter
- cardiac
- lower esophageal

Back 59

separates the esophagus from the stomach.
- when food reaches end the closed sphincter relaxes and opens

Front 60

gastroesophageal sphincter
- cardiac
- lower esophageal

Back 60

separates the esophagus from the stomach.
- when food reaches end the closed sphincter relaxes and opens

Front 61

Stomach:

Back 61

J shaped organ where food is:
- partially digested,
- churned,
- held until going to the small intestine

–Extensive mechanical digestion to mix food with gastric juice
–Chemical digestion of proteins and fats

Front 62

Stomach:

Back 62

J shaped organ where food is:
- partially digested,
- churned,
- held until going to the small intestine

–Extensive mechanical digestion to mix food with gastric juice
–Chemical digestion of proteins and fats

Front 63

Digestion in the stomach:

Back 63

- brain signals food is coming
- hormone gastrin: acts on gastric cells and stimulates them to secrete digestive juices
- secreting gastric juice

Front 64

Digestion in the stomach:

Back 64

- brain signals food is coming
- hormone gastrin: acts on gastric cells and stimulates them to secrete digestive juices
- secreting gastric juice

Front 65

Components in gastric juice:

Back 65

–Hydrochloric acid (HCl)–to denature proteins and activate pepsin
–Pepsin–an enzyme to digest protein
–Gastric lipase–an enzyme to digest fat
–Mucus–to protect the stomach lining

Front 66

Components in gastric juice:

Back 66

–Hydrochloric acid (HCl)–to denature proteins and activate pepsin
–Pepsin–an enzyme to digest protein
–Gastric lipase–an enzyme to digest fat
–Mucus–to protect the stomach lining

Front 67

Chyme

Back 67

semi-solid product of mechanical and chemical digestion in the stomach.

Front 68

Chyme

Back 68

semi-solid product of mechanical and chemical digestion in the stomach.

Front 69

What kind of stuff does the stomach absorb? Whats the last job of the stomach?

Back 69

- most occurs in SI
- begins to absorb a few things
- water
- medium- chain fatty acids
- some drugs

- store while the rest of the GI gets ready, and release slowly

Front 70

What kind of stuff does the stomach absorb? Whats the last job of the stomach?

Back 70

- most occurs in SI
- begins to absorb a few things
- water
- medium- chain fatty acids
- some drugs

- store while the rest of the GI gets ready, and release slowly

Front 71

What blocks the entrance to the small intestine?

Back 71

pyloric sphincter

Front 72

What blocks the entrance to the small intestine?

Back 72

pyloric sphincter

Front 73

Small intestine:

Back 73

- largest part of GI
- long, narrow
- dudenum, jejunum, ileum
- most absorption takes place here
- accessory organs

Front 74

accessory organs of GI tract:

Back 74

–Liver–produces bilewhich emulsifies fats
–Pancreas
•produces many digestive enzymes
•produces bicarbonate to neutralize chyme
–Gall bladder–stores bile

Front 75

Gallbladder:

Back 75

- reacts to cholecystokinin
- contracts
- releases bile
- bile emulsifies fat

Front 76

Pancreas:

Back 76

manufactures, holds and secretes digestive enzymes
- pancreatic amylase- carbs
- lipase- fats
- proteases
- metabolism hormones: insulin, glucagon
- bicarbonate to neutralize acidic chyme

Front 77

Absorption in the small intestine:

Back 77

- heavily folded
- villi- constant movement helps them to encounter and trap nutrient molecules, inside are capillaries (vessels)
- lacteal: small lymph vessels
These vessels: responsible for take up final products of digestion

- water to blood, fat to lymph

- covering villi are microvilli- increasing SA
-

Front 78

What are the two main fluids that transport nutrients, water and waste products throughout the body? Where does it take stuff from the GI tract?

Back 78

blood and lymph

Blood: to the liver

Front 79

Liver and nutrients:

Back 79

- very important accessory organ
- receives products of digestion and distributes nutrients around body through blood stream
- stores excess
- glucose levels

-removes toxins and wastes

Front 80

Large intestine;

Back 80

Spincter: ilieocecal valve
thick, tublike structure
cecum,
ascending colon
transverse colon
descending colon
sigmoid colon: last segment

Rectum
Anal canal

Front 81

What does the large intestine do?

Back 81

- undigested and unabsorbed food components come here
- resident bacteria: ferment some of the nutrients
- hold for about 12 to 24 hours, and absorb nutrients and water leaving feces

Front 82

Bowl movement?

Back 82

elimination of feces

Front 83

What controls the GI tract? how?

Back 83

Neuromuscular system
- the muscles of GI tract mix food and move it
- Voluntary ones: chew, swallow, expel waste

Enteric nerves of Gi tract: work with CNS to achieve digestion, absorption and elimination

Front 84

What is heart burn? whats it called when it occurs more than twice a week?

Back 84

- seepage of gastric juices into the esophagus

Gastroesophageal reflux disease

Front 85

Peptic ulcers: found where? what causes them? what complications?

Back 85

located: stomach or duodenum
caused by: erosion of the GI trat by hydrocholoric acid and pepsin
- painful,

Complications: internal bleeding, anemia, fatal infections

major causes: Helicobacter pylori
- anti inflammatory drugs

Front 86

Food allergies: what are they?

Back 86

- hypersensitivity to food caused by immune reaction

Front 87

Celiac disease:

Back 87

- genetic disorder
causes intolerance of gluten

Front 88

What is Irritable bowel syndrome? what does it cause? risk factors? Treatments?

Back 88

- ab cramps, bloating, constipation, diarrhea
- causes unknown
- risks: stress, caffiene, dairy, chocolate, alcohol
- treatment: meds, stress management, excerside, high fibre

Front 89

Diarrhea:

Back 89

frequent passage of loose or watery stools

- dehydration

Front 90

Constipation:

Back 90

failure to have a bowel movement for 2 or more days within a time normal for that person

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